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red velvet cake

Best Moist Red Velvet Cake

This Best Moist Red Velvet Cake features tender, cocoa-kissed layers made with buttermilk, vinegar, and a touch of hot coffee for depth and color. Finished with fluffy cream cheese frosting, it delivers the classic tangy flavor and ultra-soft crumb red velvet is known for.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Rubber Spatula

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 stick unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • 3 tsp red gel food coloring
  • 1 tsp distilled white vinegar
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 cup hot coffee or boiling water
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1/4 tsp ground cinnamon (optional)
  • 16 oz cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 2 tsp vanilla extract (frosting)
  • 4 cups powdered sugar, sifted

Instructions
 

  • Preheat oven to 325°F (163°C). Line three 8-inch round cake pans with parchment paper and spray sides and parchment with nonstick spray.
  • Whisk hot coffee (or boiling water) with cocoa powder until smooth. Cover and let stand for 5 minutes.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  • In a large bowl, whisk sugar, oil, and melted butter until combined. Add eggs and egg yolk and whisk until smooth.
  • Whisk in buttermilk, vanilla, red food coloring, vinegar, and cocoa mixture until fully incorporated.
  • Sift dry ingredients into the batter in three additions, whisking gently just until combined after each addition.
  • Divide batter evenly among prepared pans. Tap pans on the counter to release air bubbles.
  • Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool briefly, then turn cakes out onto racks to cool completely.
  • For frosting, beat cream cheese and butter until light and smooth. Add vanilla, then gradually mix in powdered sugar until fluffy.
  • Assemble cake by layering cake rounds with frosting between each layer. Frost top and sides evenly.

Notes

Use gel food coloring for vibrant color without thinning the batter. Cake layers can be baked ahead and frozen unfrosted.
Keyword classic cake recipe, cream cheese frosting, holiday cake, moist red velvet cake, red velvet cake